Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, low fat carrot cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Low Fat Carrot Cake is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Low Fat Carrot Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.
These moist and secretly healthy carrot cake cupcakes are high in nutrition, low in fat, and they can even be sugar-free. A normal recipe for carrot cake starts with a cup of oil. A moist low fat but tasty carrot cake.
To begin with this recipe, we have to prepare a few ingredients. You can have low fat carrot cake using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Low Fat Carrot Cake:
- Make ready 2 large eggs, beaten
- Get 60 g granulated sugar
- Take 50 ml vegetable or olive oil
- Take 130 g plain flour
- Prepare 10 g baking powder
- Get 2 tbsp ground cinnamon
- Prepare 3 large carrots, grated
- Make ready 100 g sultana or raisins
- Take 2 tsp lemon juice
- Prepare Pinch salt
- Prepare [For cream cheese decoration]
- Take 200 g mascarpone cheese
- Get 20 g unsalted butter
- Prepare 30 g icing sugar
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was possible. Now I have to admit it's become one of my favourites. Using a maximum of natural sweetness of its ingredients with minimum sugar and oil.
Steps to make Low Fat Carrot Cake:
- Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture
- Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
- Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
- For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.
I was curious to try a lower fat version of my favourite cake. I made a few executive decisions; I added more carrots, raisins and therefore a little more flour and baking powder. Excellent for diabetics or those cutting the sugar, who crave sweets! Definite carrot cake taste, slightly different texture, not in the least greasy, and lacks that odd salty bite carrot cakes sometimes have. Just LOOK at the calorie difference!! by wildheart.
So that is going to wrap it up for this special food low fat carrot cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
